October 14th, 2009

The Epicure

It was inevitable

I seem to have fallen into a little bit of a rut of late where I am either over- or under-seasoning my foods. This is problematic because I'm starting to second-guess pretty much everything I'm working on, and this only serves to exacerbate the problem. Starting with the assumption that I have no idea what I'm doing is a little crazy making. It certainly doesn't lend itself well to experimentation.